This recipe was given to me by a friend and I've been making the grilled leg of lamb for the past few holidays. Saves room in the oven by grilling outside and is delicious. Always intend to take a picture of the finished product and always forget.Posting the recipe now (and hopefully will remember to post pictures of the final product tomorrow.)
1 2 to 4 lb leg of lamb (boned and butterflied) 1 1/2 - 1 3/4 thick
Marinade:
2 garlic clove crushed
1/8 cup red wine
1/8 cup red wine vinegar
1/8 cup olive oil
1/8 teaspoon ground black pepper
2 teaspoons dijon mustard
1 teaspoon oregano
1/2 bay leaf
Mix marinade ingredients together and pour over leg of lamb in large shallow glass or any non metal pan. Turn to coat all sides. Prior to grilling - leave at room temperature for one to two hours turning several times. Grill over hot coals but not flaming. I prefer to sear on the fat side and place off the hot coals just to the side to roast more slowly. Turning the meat on the same side as needed to cook evenly but this really does not rquire alot of work. Bringing the meat to room temperature is key. (You can even marinade overnight.) Grill for 12-15 minutes per side.
Happy Easter to you and yours!
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